1chipotle chili in adobo sauce, pureéd (about 1-1/2 tablespoons)
2scallions, trimmed and finely chopped
1/4cupfresh cilantro, finely chopped
2tablespoonsfreshly squeezed lime juice
2 to 2-1/2cupspanko crumbs
Vegetable oil for frying
For the Jalapeño-Honey Mayo:
1jalapeño pepper, seeded and chopped
1teaspoonfreshly grated lime zest
Place the crabmeat in a large mixing bowl. Add the eggs, mayonnaise, chipotle purée, scallions, cilantro, lime juice and salt. Combine thoroughly, then add the panko crumbs in 1/2 cup increments until the mixture reaches a consistency that will hold together when formed into patties.
Gently pack some of the mixture into a 1/4 cup measure that has been sprayed with nonstick coating. Turn it upside down and tap gently until the formed crab cake comes out; then, using your hands, gently firm the patty and place on a tray. Repeat with the remaining crab mixture and refrigerate the formed patties for minimum of one hour.
While the crab cakes are chilling, make the Jalapeno-Honey Mayo. Place the mayo, jalapeño, onion, garlic, honey, lime zest and salt in a food processor or blender and process until smooth. Transfer to a serving bowl, cover and chill.
To fry the crab cakes, heat 1/4-inch of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid over-crowding the pan, fry the crab cakes until golden brown, 2 to 3 minutes per side. Transfer to a serving platter and keep warm while cooking the remaining batches.